MethodPrep:10min › Cook:30min › Ready in:40min

In a large mixing bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs, one at a time until well blended then beat in the milk and vanilla extract. In a bowl sift together the flour and baking powder then mix and add to the muffin mixture. Add the blackberries and stir through, ensuring that they are evenly distributed. Divide the mixture between the muffin cases and fill to 2/3 full.

Bake in the preheated oven for 25 to 30 minutes until risen and firm to the touch. Remove from the oven and allow to cool before serving.

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Reviews (8)

Lovely! Simple and great texture - picked some blackberries but not the normal quantity we use to make wine/jam etc due to ill health - perfect use (the berries were too tart for eating raw but great in cake). Don't be put off by golden castor sugar. I replaced it with a mix of white castor and some light brown sugar. Ingredients are very simple as are instructions. Thank you - 03 Sep 2014

Went blackberry picking with 2 year old daughter and wanted to make something delicious with them. Can't fault this recipe. It's dead simple, most of the ingredients you'll already have in your fridge and even my daughter helped to make them. Will be making more in the morning to take to work - 16 Aug 2014